On those too-hot days when we just can’t be bothered to add any extra heat in the kitchen, gazpacho is our summer savior. This refreshing soup is best enjoyed in late summer, when the star of the show—sweet, juicy tomatoes—are at their peak. Ready to cool down in the most delicious way? Read on for everything you need to know about this no-cook recipe:
What is gazpacho?
Popular in Spain, gazpacho is a chilled soup that was made to be devoured on a hot summer day. Traditionally centering around tomatoes, cucumbers, and bell peppers, gazpacho can vary based on the fruit or veggie of choice (we're looking at you, watermelon gazpacho). Regardless of your gazpacho focus, it couldn’t be easier to make: the ingredients are blended until smooth, then refrigerated until chilled. The result is an ultra refreshing lunch, snack, or even a beverage (don’t judge!) to cool down with on the hottest of days.
How to make the best gazpacho (no matter the season):
Because tomatoes are the star of this no-cook soup, our favorite time to enjoy it is late summer when tomatoes are at their peak juicy sweetness. If you're really yearning for a bowl of gazpacho in the dead of winter, we highly recommend that you use grape or cherry tomatoes. Even in those off-seasons, these mini tomatoes tend to be more consistent in their sweetness and juicy flavors than their bigger counterparts.
Our version not only has tomato, it also uses red bell pepper and cucumbers to really up that summer cornucopia flavor. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste. If you like it a bit more tart, slip in a teaspoon at a time until it tastes right to you. Tip: For the creamiest soup, use a high-powered blender. For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix.
Serving ideas.
You can top your gazpacho with whatever you like, from creamy burrata to crispy roasted chickpeas. But, we highly recommend not skipping out on the homemade croutons. Tip: When making them, be generous with the amount of oil you pour into the pan—the more oil, the richer and crispier your croutons. While this soup is a satisfying starter or snack on its own, serve it with crusty sourdough bread, socca, or a veggie side like grilled carrots or grilled corn salad for a refreshing summer dinner.
Storage.
If you have any leftovers or want to make this ahead, gazpacho stores well in an airtight container in the fridge for 2-3 days.
Made this? Let us know how it went in the comments below!
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- Yields:
- 3 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 340
Ingredients
- 2 lb.
tomatoes, quartered
- 2
Persian cucumbers, peeled and chopped
- 1/2
red bell pepper, chopped
- 1
clove garlic, roughly chopped
- 2 tbsp.
red wine vinegar or sherry vinegar
- 1/2 c.
water
- 1/3 c.
extra-virgin olive oil, plus more for pan and garnish
Kosher salt
Freshly ground black pepper
- 2
slices country bread, cubed
- 2 tbsp.
thinly sliced basil
Directions
- Step 1 Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
- Step 2Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook, stirring occasionally, until golden and crisp. Remove from heat, season with salt, and let cool.
- Step 3To serve, divide soup among bowls and top with basil, croutons, and a drizzle of oil.
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